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Garden herb muffins
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| Artist: |
_ |
| Categories: |
Muffins & Biscuits |
| Yield: |
12 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2
| cup | All-purpose flour | | 1
| tbsp | Granulated sugar | | 2
| tsp | Baking powder | | 1
| tsp | Garlic powder | | 1
| tsp | Dry mustard | | 1/2
| tsp | Salt | | 2
| | Egg whites, lightly beaten | | 1
| cup | Skim milk | | 1/2
| cup | Grated carrots | | 1/4
| cup | Chopped green onions | | 2
| tbsp | Olive oil | | 2
| tbsp | Nonfat plain yogurt |
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Procedures:
| 1 | Preheat oven to 375=b0f. | | 2 | into a large bowl, sift together the flour and the next six dry ingredients. | | 3 | In a small mixing bowl, combine the egg and the rest of the ingredients. | | 4 | Blend the egg mixture gently into the flour mixture. | | 5 | Coat muffin pan with cooking spray. | | 6 | Spoon batter into muffin cups. | | 7 | Bake 18-20 minutes. |
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